Struedel aux Abricots du Valais

This recipe serves about 8 people.

I give no guarantees with this recipe, and if anything explodes, I take no part of the responsibility. Please excuse the mixture of French and English and the occasional lack of accents; it is a reflection of the state of my mind and my keyboard. There are two recipes here, one for the struedel itself and one for making a sugar glazing to go on top of it.

Recipe: The Struedel


About 12 abricots du Valais, cut in half, with the pits removed (obviously!)

OPTIONAL: 1 peach, blended in a mixer to liquid consistency. This is added to the struedel to make it more humid if the apricots are a bit dry or "farineux".

1 egg, beaten to an even consistency.

1 roll of pate feuilletée, déjà abaissée (Migros sells the ideal size: a rectangle 42 x 26 cm. Unfortunately, they usually sell it in packs of two.)


Let the pâte sit outside the refrigerator while you prepare the apricots, egg, and the peach. (It makes the pâte easier to manipulate without breaking.)

Start pre-heating the oven to 220 degrees Celcius.

Roll out the pâte on top of an oven plaque covered with wax paper (papier sulfurisé) and place the apricot halves on top, leaving a margin of about 3 cm at each end of the pâte. It should look a bit like the diagram below:

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Paint the exposed margins of the pâte with some of the mixed egg, using a brush (if you have one). The egg is used to glue the seams of the pâte and prevent the struedel from bursting during cooking.

If you decided to add a peach, pour the liquid down the center line of the struedel, over the apricots. Also, if the apricots or peach were a bit sour, you can sprinkle two or three coffee-spoons of sugar on them to improve the flavor.

Fold the edges of the pâte over each other to seal the struedel. Make some cuts in the top of the struedel (to relieve the pressure that occurs during cooking). The struedel should look like this:

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Paint the struedel with the mixed egg. This will give the surface a nice, shiny brown crust.

Put the struedel in the oven and cook for 20 to 25 minutes, or until it is a shade of brown that pleases you.

When it is done, take it out of the oven and let it cool down to room temperature. Admire your work. Eat it if you wish, or proceed to glaze it using the following recipe.

Recipe: The Glazing


Powdered sugar, sold at the Migros in a 500 g white paper sack with the words "Pur sucre glace" written on it.

OPTIONAL: Your favourite flavoring ingredient (vanilla, powdered coconut milk, whatever...)

A few spoons of hot water.


For the above struedel, pass 100 g of powdered sugar through a sieve (tamis) to get rid of lumps in the sugar. Use a small bowl to hold the sugar.

If your flavoring ingredient is a powder, (like 1 soup-spoon of powdered coconut milk,) mix it with the sugar now.

Add just enough hot water to the powdered sugar to make it into a slowly flowing texture. DO NOT ADD TOO MUCH WATER!!! EXTREMELY LITTLE WATER IS NEEDED!!! ONLY ABOUT 2 SOUP-SPOONS OF HOT WATER IS NECESSARY FOR 100 GRAMS OF SUGAR!!!

Mix the sugar and water with a spoon until it has an even, slowly flowing consistency. If your flavoring ingredient is a liquid, (like a coffee spoon of concentrated vanilla extract,) you can add it to the sugar now.

When the pastry is at room temperature (or cooler), spread the glazing over the pastry and put the pastry in the refrigerator to cool even more. This will cause the glazing to harden into a nice crust.



Erik Rossen <>
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Copyright © 2000 until the heat-death of the Universe (thanks, Mickey!), by Erik Rossen
Last modified: 2016-02-07T12:43:38+0100